Couscous Stuffed Peppers

Colorful peppers stuffed with fluffy couscous, beans, tomatoes, & Mexican-inspired flavors. Easy to prepare, then serve with your favorite toppings!

📝 Ingredients

• 1 cup couscous
• 4 bell peppers, extra-large
• 2-3 green onions
• 15 oz. can black beans
• 15 oz. can petite diced tomatoes (or regular or fire-roasted)
• 2 Tbsp. nutritional yeast
• 1 1/2 tsp. ground cumin
• 1 tsp. smoked paprika
• 1 tsp. chili powder
• Avocado, guacamole, fresh cilantro, salsa, hot sauce, vegan cheese, vegan sour cream, etc.

👨‍🍳 Instructions

1. 1Preheat oven to 350°F (176°C).
2. 2Cook couscous: Boil 1 cup water (or vegetable broth) in a small saucepan. Remove pan from heat, add couscous, stir, and cover. Let sit 5 minutes. Uncover and fluff with a fork.
3. 3Meanwhile, cut peppers in half lengthwise. Remove stem and clean out inner ribs with a spoon. Set aside.
4. 4Slice green onions.
5. 5In a large bowl, add green onions, black beans (rinsed and drained), tomatoes (with juice), nutritional yeast, cumin, smoked paprika, and chili powder. Add cooked/fluffed couscous. Stir well to combine.
6. 6Generously fill each pepper half with the couscous filling. Lightly pack down with a spoon to compact and fill the crevices. (You may have a little filling leftover. It's great as a salad, or in a burrito.)
7. 7Place pepper halves face up in a 9×13" baking dish. Add about 1/3 cup water to the bottom of the pan. Then cover with tin foil. Bake for 40 minutes.
8. 8Remove foil and bake 10 more minutes. (If using shredded cheese, sprinkle it on top for the last 10 minutes of bake time.) Garnish with any toppings before serving.